Ingredients
Scale
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh strawberries, hulled and chopped
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until light and fluffy. Gradually beat in the granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
For a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or strawberry juice. Drizzle over the cooled cake. Store leftovers in an airtight container at room temperature or in the refrigerator. The cake can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg